Description
This Quick Sesame Shrimp Ramen Stir-fry could make for a very happy ‘Stir-Friday‘. With a delicious and light sauce, you still get the crispness and freshness of the other ingredients. Best of all, it’s ready in 30 minutes!
Ingredients
- 2 packages (3 Oz. Size) Instant Ramen, Seasoning Discarded
- 5 teaspoons Sesame Oil, Divided
- 2 teaspoons Fish Sauce
- 1 Tablespoon Sambal Oelek (garlic Chili Sauce), Plus More To Taste
- 2 cloves Garlic, Minced
- ½ cups Julienned Carrots
- 2-½ ounces, weight Broccolini Or Broccoli Florets
- 9 ounces, weight Uncooked Shrimp, Peeled And Deveined (I Like Using Argentine Red Shrimp)
- 2 Eggs, Beaten
- Kosher Salt To Taste
- ½ cups Scallions, Thinly Sliced, For Garnish
- 1 teaspoon Toasted Sesame Seeds, For Garnish
- ½ cups Clover Sprouts, Bean Sprouts, Or Pea Shoots, For Garnish
Preparation
Cook ramen according to package directions. Drain, rinse, and set aside.
In a small bowl, mix 2 teaspoons sesame oil, fish sauce, and sambal oelek. Set aside.
Heat a large skillet over medium-low heat. When skillet is hot, add remaining 1 tablespoon sesame oil, garlic, carrots, and broccolini. Stir right away and take care to not brown or burn the garlic. Sauté until carrots and broccolini are tender enough to pierce with a fork, but still crisp, approximately 5 minutes.
Add shrimp and sauté until shrimp is cooked through, approximately 2 minutes.
With a spatula, move vegetables and shrimp to the sides of the skillet and add egg. Treat it like you would a scrambled egg, stirring it occasionally, until it breaks off into fluffy chunks, approximately 1–2 minutes.
Toss drained ramen noodles into the skillet. Stir in the sesame sauce mixture and carefully toss until noodles are coated and heated through. Taste, and if needed, add a bit more sesame oil and/or sambal oelek. Remove from heat, garnish with sliced scallions, sesame seeds, and sprouts.
Serve warm.
